Chocolate tutu cookies are an Italian dessert that’s easy to make and so delicious. A rich chocolate cookie is dipped in a sweet glaze. This version is gluten free and vegan so that everyone can enjoy them!
It’s so fun to bake holiday cookies, isn’t it? It’s not a secret that I love holiday treats – we’ve recently made spiced shortbread, vegan toffee, and gingerbread men at our house.
I love helping people learn to how to bake allergy friendly treats – I even wrote a whole book on allergy friendly holiday baking.
With the right substitutions and great recipes, you can make most cookies and candies allergy friendly.
These chocolate tutu cookies are no exception! These gluten free, vegan, nut free cookies are so delicious, and they look so pretty on a cookie tray.
Italian tutu cookies are typically chocolate cookie balls that can be just plain chocolate or have spices, nuts, or dried fruit inside. Sometimes they are called toto or tetu cookies.
I chose to keep these simple and just add mini chocolate chips. If you can have nuts, you could add some, or you could add some sunflower seeds if you’re looking for a little crunch.
No matter what you add to them, I think these chocolate cookies are a great addition to your holiday baking!
Ingredient Notes
- Gluten Free Flour Blend – A store bought gluten free flour blend works well in this recipe. Try a brand like Namaste Perfect Flour Blend or Gluten Free 123. Plain coconut flour or almond flour will not work here – it will make these cookies very dry.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread or their baking sticks will work well for this cookie dough.
- Unsweetened Cocoa Powder – I use Hershey’s Unsweetened Cocoa Powder, and it works well and has a great flavor.
- Dairy Free Chocolate Chips – Enjoy Life Mini Chocolate Chips are a good choice – their small size works well for these cookie balls.
- Sprinkles – Sprinkles are optional, but they do make a festive finishing touch. Natural Candy Store has a wide variety of allergy friendly sprinkles and candy items. Betty Crocker is another brand to consider, depending on what allergens you are avoiding.
Step by Step Instructions
- Mix the vegan buttery spread and sugar on medium speed. Add the applesauce and vanilla and mix on low until combined.
- Add the gluten free flour, cocoa powder, baking powder, salt, and chocolate chips, and mix on low until the dough comes together.
- Roll the dough into small balls and place on cookie sheets that are lined with parchment paper.
- Bake at 375 degrees F for about 11 minutes. Don’t overbake.
- Make a simple glaze with powdered sugar and water. Use a fork to carefully dip the cookies into the glaze.
- Place the cookies on a wire rack with a cookie sheet underneath to catch the drips. Top each cookie with sprinkles if desired.
Variations
- If you can have nuts or seeds, add some to the cookie dough for a little crunch.
- Top the cookies with shredded coconut or shaved chocolate instead of sprinkles.
- Drizzle melted chocolate over the icing for a pretty finishing touch.
Learn how to bake the best, most festive treats with my ebook, Vegan Holiday Treats! This resource includes 29 delicious holiday recipes. LEARN MORE…
Storage
Store leftover cookies in an airtight container. They should stay fresh for about 3 days.
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Recipe
Chocolate Tutu Cookies (Gluten Free, Vegan).
These little chocolate cookies are covered in a sweet glaze and look so festive on a holiday cookie tray!
Ingredients
For the cookies:
- ⅓ cup vegan buttery spread
- ½ cup organic cane sugar
- 2 Tablespoons brown sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ⅓ cups gluten free flour blend
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ teaspoon salt
- ⅓ cup dairy free mini chocolate chips
For the icing:
- 2 cups powdered sugar
- 2 Tablespoons water
- sprinkles optional
Instructions
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Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
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Cream the vegan buttery spread and sugar on medium speed.
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Add the applesauce and vanilla and mix on low speed.
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Stop the mixer and add the gluten free flour blend, unsweetened cocoa powder, baking powder, salt, and mini chocolate chips. Mix on low speed until the dough comes together. It will be thick.
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Roll the dough into small balls, and place on the parchment lined cookie sheets, leaving one inch in between cookies.
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Bake at 375 degrees F for 10-11 minutes. Don't overbake or these cookies will get too dry.
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Allow the cookies to cool on the cookie sheets, then transfer to wire racks that are sitting on top of cookie sheets or waxed paper (to catch icing drips).
Make the icing:
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Place the powdered sugar and water in a small mixing bowl. Mix on medium speed until you reach a somewhat thin consistency. You don't want it too thin, or it will slide right off the cookies. If you need to add more powdered sugar/water, go ahead and do so.
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Use a fork to carefully dip each cookie in the glaze and then transfer to the wire racks. Add sprinkles or other decorations if you like. The glaze will harden in about 10-15 minutes.
Recipe Notes
Store leftover cookies in an airtight container. They should stay fresh for about 3 days.
You can freeze this cookie dough if you like. Just place the cookie sheets with the balls of dough in the freezer, and freeze until firm. Then place the dough in a freezer bag. They should stay fresh in the freezer for about 3 months. When you’re ready to bake, just add a minute or so to the bake time to accommodate the dough being frozen.
D
These are so tasty!